• 250 g of fresh tuna fillet, very thinly sliced
• 4 Spoons of lemon juice
• 4 Spoons of Tulone BIO Extra-Virgin Olive Oil
• 1 heart of celery sliced into strips
• 100 g of pitted olives
•Salt and Pepper
• 4 basil leaves
• 4 slices of bread
Arrange the slices of tuna on a serving dish and season them with lemon juice, a pinch of salt and pepper. After that, leave them to marinate for 5 or 10 minutes.
Meanwhile season the slices of bread with extra-virgin olive oil and a pinch of salt and pepper, then place them in the oven to toast (both sides) for a couple of minutes until golden brown.
Then drain the olives, cut them into rings and mix them with the thinly sliced celery and basil.
Proceed to cover the carpaccio with the freshly prepared garnish and serve it accompanied by warm croutons.